Fried Eggs With Asparagus Parma-Style
|Ground pepper||To Taste|
Clean the asparagus.
Prepare the asparagus sticks by snipping off the tough ends and peeling outer skins.
Tie asparagus together in 1 or 2 bunches with string or rubber bands.
Pour cold salted water 2 to 3 inches deep in an asparagus cooker, tall stockpot or old coffeepot, so that the asparagus stay upright in water.
Bring water to a boil.
Cover and cook over high heat 6 to 8 minutes, depending on size.
Drain on paper towels; remove string or rubber bands.
Divide asparagus into 4 bundles.
Place on 4 serving dishes.
Melt butter in a large skillet.
When butter foams, break eggs into skillet.
Season with salt and pepper.
Cook over medium heat until firm.
Place 2 eggs on top of each asparagus bundle.